Magnum Le Clos - Blanc
Its mouth is rich, very generous. It is fat, ripe with a beautiful expression of fruit (pear, mango and tangerine) but also reveals flavours of spice and mint.
The white wine is made by skin maceration and then pressing, the fermentation is done in barrels. Batonnage for 5-6 months on fine lees. It finishes its maturation in barrel for 1 year, bottling takes place after the end of its maturation without filtration. A noble and natural deposit may appear.
In the spring of 1993, the Sicardi and Sergi families acquired the Clos St Vincent property.
The revival of this estate began with the extension of the vineyards, which today cover 6 hectares, by cultivating the land with a rigorous respect for the environment and the implementation of an organic and biodynamic farming method.
The wines of Clos St Vincent are a particularity of the wines of the South of France.
This ancient French vineyard has had its AOC since 1941.
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The Estate Clos Saint Vincent
The Estate Clos Saint Vincent
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